Babas au Rhum with Orange-Rum Syrup

Ingredients

• 2 tbsp unsalted butter (softened; for generously greasing the muffin pan)
• 1 orange (peel removed in strips for the syrup and finely chopped after cooking)
• 1.25 cup granulated sugar (divided between the cakes, orange-rum syrup, and whipped cream)
• 1 cup water (for the orange-rum syrup)
• 0.5 cup fresh orange juice (strained)
• 0.5 cup dark rum (plus more for serving if desired)
• 2 cup all-purpose flour (plus more as needed for handling)
• 2.25 tsp instant yeast
• 0.5 tsp fine sea salt
• 3 large eggs (room temperature)
• 0.25 cup whole milk (lukewarm)
• 6 tbsp unsalted butter (melted and cooled slightly, for the dough)
• 1 cup heavy cream (chilled, for serving)
• 1 tsp vanilla extract (for the whipped cream)

Steps

1. 1

   Generously butter eight cups of a standard 12-cup muffin pan, using the softened butter to coat the bottoms and sides thoroughly. Set the pan aside.

2. 2

   Use a vegetable peeler to remove the orange peel in long, wide strips, avoiding as much white pith as possible.

3. 3

   In a small saucepan, combine the orange-peel strips, sugar, water, and orange juice. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook until the peel is softened and the syrup is fragrant, about 8 to 10 minutes.

4. 4

   Remove the saucepan from the heat and stir in the rum. Reserve the syrup and orange peel separately; when the peel is cool enough to handle, finely chop it.

5. 5

   In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt, and a portion of the sugar. Add the eggs and lukewarm milk, then mix on low speed until a sticky, elastic dough forms, about 3 minutes.

6. 6

   Add the melted, slightly cooled butter and continue mixing until fully incorporated and the dough is smooth, glossy, and very elastic, about 5 to 7 minutes. Mix in the finely chopped orange peel.

7. 7

   Divide the dough evenly among the eight prepared muffin cups. The dough will be unusually elastic and sticky; use lightly greased fingers or a spoon rather than adding excessive flour.

8. 8

   Cover the pan loosely and let the dough rise in a warm, draft-free place until puffy and nearly doubled, about 45 to 60 minutes.

9. 9

   Meanwhile, heat the oven to 375°F (190°C) with a rack in the center position.

10. 10

    Bake the babas until they are deeply golden and spring back lightly when pressed, about 15 to 20 minutes. A skewer inserted in the center should come out clean.

11. 11

    Let the cakes cool in the pan for 5 minutes, then loosen the edges and transfer them to a wire rack. While they are still warm, brush each cake generously with the orange-rum syrup, turning as needed so the syrup coats the surface without completely soaking the cakes.

12. 12

    For the whipped cream, beat the chilled heavy cream with the remaining sugar and vanilla until soft peaks form. Do not overwhip; the cream should remain smooth and lightly spoonable.

13. 13

    Serve the warm or room-temperature babas with a dollop of whipped cream and additional rum or syrup for drizzling, if desired.

Notes

The source notes that all eight babas should be brushed with syrup even if they will not all be served immediately. Extra babas can be kept overnight in an airtight container at room temperature; the syrup can also be stored at room temperature. To rewarm, wrap the babas in foil and heat at 350°F (175°C) for 8 to 10 minutes, then halve and serve. If refrigerated overnight, rewhisk the whipped cream because it may deflate slightly. Generously greasing the muffin pan is important for easy release.

Nutrition per serving

• dessert
• baked
• French
• yeasted
• holiday
• make-ahead
• rum
• orange